Nonstick cooking spray
1⁄4 cup confectioners’ sugar
1(12-ounce) loaf of pound cake
1⁄2 teaspoon pure almond extract
1⁄3 cup brandy
1⁄2 cup sliced almonds, toasted and coarsely crumbled
6 ounces bittersweet chocolate, chopped
Unsweetened cocoa powder, for dusting
2 cups chilled heavy cream
Spray a 1 1⁄2-quart bowl with nonstick spray. Line the bowl with plastic wrap. Cut the pound cake crosswise into 1⁄3-inch-thick slices.
Cut each slice diagonally in half, forming two triangles. Line the bottom and sides of the prepared bowl with the cake triangles. Brush some of the brandy over the cake triangles lining the bowl. Reserve the extra triangles.
Stir the chocolate in a large metal bowl set over a saucepan of simmering water until it melts. Set it aside & let the chocolate cool to room temperature. Using an electric mixer, beat 1 cup of the cream in another large bowl until it's thick and fluffy
Fold one fourth of the whipped cream into the chocolate. Then fold half of the remaining whipped cream into the chocolate mixture, and finally fold in the remaining whipped cream.
Spread the chocolate cream over the cake, covering completely and creating a well in the centre. Cover and refrigerate while you make the second filling.
Using an electric mixer with clean beaters, in a clean large bowl, beat the remaining 1 cup of cream, the confectioners’ sugar, and almond extract until firm peaks form.
Fold in the nuts. Spoon the cream mixture into the centre well of the filling.
Brush the remaining cake slices on one side with brandy and arrange them, brandy side down, over the cake, covering the filling completely and trimming to fit if necessary.
Cover the cake with plastic wrap and refrigerate at least three hours and up to 1 day.
Invert the cake onto a platter. Remove the bowl and the plastic wrap. Dust with cocoa powder and serve.